434 MARKETING THE PRODUCTS 
The above prices were those in effect for first-class, strictly 
fresh eggs, on the first of October, 1912, but the same relation 
might be expected on any other date. 
In the Boston market the whites and browns would exchange 
places with regard to demand and price, the browns being 
worth more. 
After studying these commercial classifications, the follow- 
ing grouping of the principles of grading will emphasize their 
value. Uniformity is the main thing, and eggs must be so graded 
that there will be uniformity as to cleanliness, size, and color. 
No dirty eggs should be shipped to market, for they lower 
the selling price of the whole shipment, and the poultryman’s 
After Cornell University. 
Fig. 196.—Egg eradine table in use. Grading of eggs according to size and color, at 
home, brings better returns. 
standing suffers. Careful grading of eggs according to size always 
pays; those abnormally large or small should be consumed at 
home. An extremely large egg placed with a dozen of uniform 
and average size will lower the selling price, as it tends to make 
the normal egg look small. 
Where eggs of different colors are produced, a careful match- 
ing as to color will pay in most markets. White and brown should 
not be shipped in the same case, as there is a higher price for one 
color. New York always pays a premium for white-shelled eggs, 
Boston for brown-shelled ones, Philadelphia has little preference 
but demands uniformity; and Chicago and San I’rancisco manifest 
no decided partiality. 
In marketing experiments carried on by the New Jersey Sta- 
tion, there was a difference of two to seven cents per dozen in 
favor of white-shelled eggs over mixed. During February the 
